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Mix sourdough starter, water, and olive oil until you get a milky consistency.
Then add flour and salt mix until there are no more dry flour clumps.
Cover and rest for one hour.
Focaccia dough is very flexible. I recommend 1-2 stretch and folds 30 minutes apart.
Let your dough bulk ferment overnight or about 8-10 hours.
When it is done transfer into a greased 9x13 baking dish, fold both sides into the middle and flip upside down like shown in video.
Let it rest for an additional 1-2 hours for the dough to relax into the pan.
Add seasonings or herbs to the top of your dough and drizzle with more olive oil before taking both hands and dimpling your dough.
Bake for 425° for 30 minutes or until an internal temperature of 205°F is reached.
Let cool and transfer out of pan, top with flaky sea salt, slice, and enjoy!